There’s nothing better than coming home after a chilly Winter walk, putting something warm and cosy on and snuggling up on the sofa with some hot soup and fresh, crusty bread. Butternut squash soup is a proper Autumn/Winter food and will really hit the spot to warm you up from the inside out. It’s also quick and easy to make!
Melt your butter in a deep pan (or spray your FryLite) and throw in the coriander, garlic, onion, carrot, potatoes and squash and fry together for 5 minutes. Stir continuously so they lightly brown and soften.
Pour in your chicken stock, using just enough to cover all of your vegetables in the pot. Bring it to the boil and then reduce the heat to allow it to simmer for about 40 minutes. All of the vegetables should be tender but not mushy.
If you have a food blender then transfer your ingredients into the blender, or put them in a plastic bowl and use a hand blender. Blend until completely smooth and add your remaining stock until you’re happy with the thickness of the soup.
Season with salt and pepper to taste.
Low in fat and high in fibre, the butternut squash is packed full of health benefits and best of all, it leaves you feeling full and satisfied. The butternut squash also contains note-worthy amounts of potassium (good for bone health) and vitamin B6 (for the immune system).
A good butternut squash should feel quite heavy and a matte skin rather than glossy. A glossy skin suggests that it’s been picked too early and won’t be quite as sweet.
Per 205grams of butternut squash:
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